Tomato Cheese Soup

Stuffed with Velveeta Cheese!
This is sinfully good tasting.
A fresh garden ripe tomato
filled with cheddar cheese.
Drizzled with olive oil and
baked into a creamy tomato soup.

Ingredients:
2 garden ripened tomato
1 cup Velveeta cheese
extra-virgin olive oil

Directions:
Preheat oven to 350 degrees F.
Using a small paring knife,
cut a circle in the top of the tomatoes.
Remove top and scoop out seeds and
pulp with a spoon making a bowl.
Cut a square of Velveeta and slice
the square corners off to allow it
to be stuffed into the round tomato.
Place stuffed tomato in a baking dish
and drizzle with extra-virgin olive oil.
Bake for 30 minutes or until hot.
Remove from oven and stir to combine
the cheese and tomatoes.